By Sven Ullmann
In layman terms, wheat allergy refers to adverse reactions involving your immune system to one or more protein elements in wheat.
Wheat contains many elements in its total makeup. You are familiar with them already because they give bread dough and bread itself many of its characteristics. Elasticity and stickiness to the dough for instance and the sponginess to a cake and the nice crisp crust to a loaf of french bread. They have names like albumin, gluten, and gliadin. Without them dough would have the consistency of modeling clay and a muffin would look like a hockey puck when it was done baking. The good news is that wheat allergy is considered to be a very uncommon as allergies go. For people who work with, or are in constant contact with wheat flour, statistics have shown that they can be at higher risk for occupational asthma caused by the inhaling of wheat flour.
Wheat flour has been shown to be a substantial contributor to the cause of occupational asthma for people working in the baking industry. However; for the general public there appears to be very little risk in eating wheat based food products. Many processed and snack foods contain wheat derivatives like gluten and albumin. The majority of people allergic to wheat are allergic to the albumin and globulin in the wheat. The most common allergic reactions are stomach cramps and vomiting after eating the food containing a wheat product. They commonly occur in a few minutes but can take up to a few hours to manifest themselves. Other common reactions are skin rash and eczema.
The allergic reactions to breathing wheat flour or flour contain wheat derivatives can be life threatening. It can cause heart complications and extreme breathing problems if they manifest themselves while the person is exercising. In rare instances these complications have been life threatening. Because wheat and other grain products are so common in our diet, wheat allergy can be difficult to diagnose. If the person who is suspected of suffering from wheat allergy eats them occasionally it can make the diagnosis a little easier. If they get sick following the occasions the person eats the food contain wheat then that's a very strong indicator.
For the person who is eating wheat regularly as a part of their daily diet and is constantly sick, it can be more difficult to sort out the cause. Elimination-challenge testing is the most reliable method of allergy diagnosis. The first step in treating wheat allergy is to eliminate it from the diet or from the environment if the allergy is caused by breathing the dust or flour. This can be a difficult regimen to adhere to because wheat and wheat products are so common in our diets. For children it can be particularly difficult because it is in so many snack products. Albumin and gluten can even be found in candies. Children often lack the ability to read the and understand the contents labels of food and snack products. There are alternative food products available in health food stores such as soy based food and snack products.
Article Source: http://www.articlesbase.com/nutrition-articles/wheat-allergy-symptoms-188269.html
Thursday, April 16, 2009
What Can I Do About My Wheat Allergy?
By Ramone Stevenson
Food allergies are very common. There are several different types of food allergies but a wheat allergy is one of the most common.
A wheat allergy occurs when a person suffers an adverse reaction to the protein fractions of the wheat and all or some of the other components like gluten. When suffering from a wheat allergy your allergy symptoms will be activated when food containing wheat is eaten but it can also be from inhaling flour that contains wheat which is called baker's asthma.
Although it is not known the exact number of people who suffer from a wheat allergy it is believed from data that has been collected that is up around the 40% mark. That's a lot of the population that has a wheat allergy. In the baking industry it is believe that about 42% of all bakers develop baker's asthma.
Symptoms of a wheat allergy can develop instantly or a few hours after ingesting wheat. The most common symptoms are related to the skin - eczema, itchy skin, or even hives are commonly seen.
The second most common wheat allergy symptom is related to the gastrointestinal tract with any are all of the following symptoms - nausea, vomiting, abdominal cramping, or diarrhea.
A wheat allergy can also affect the respiratory tract causing asthma like symptoms. And it can also cause life threatening anaphylaxis in a few unlucky individuals. The problem is many of the symptoms of a wheat allergy are caused by cross contamination from other gluten cereals like rye, barley, and oats.
For some the diagnosis of a wheat allergy is very simple. You have the same reaction every time you eat a certain food and when you remove it from your diet you no longer suffer the symptoms. Pretty straight forward right? Not always. It can be difficult to diagnosis if it is a food that you eat regularly with other foods. In these cases diagnosis usually entails a lot more.
The first step to treating your wheat allergy is to avoid all foods that contain wheat. Now that said it can be harder to do then one might think because wheat is a staple food in our diets. A wheat restricted diet creates a very restricted diet which means they may be missing out on other important nutrients. If you have children that have a wheat allergy it would be a good idea to work with a dietician to make sure they are getting everything they need in their diet.
Sometimes children will outgrow a wheat allergy while other times they will live with it for the rest of their lives. Learning to cope can be a two part problem. First one must learn to avoid the foods that cause the symptoms and second one must learn to deal with the psychological part which our brains tend to crave most what we cannot have.
If your wheat allergy is mild you might be able to control it by reducing your wheat intake or using an over the counter medicine. And don't forget that natural supplements can bring your body back to a healthy state and it can help energize your immune system the underlying cause of all allergies.
Article Source: http://www.articlesbase.com/health-articles/what-can-i-do-about-my-wheat-allergy-152908.html
Food allergies are very common. There are several different types of food allergies but a wheat allergy is one of the most common.
A wheat allergy occurs when a person suffers an adverse reaction to the protein fractions of the wheat and all or some of the other components like gluten. When suffering from a wheat allergy your allergy symptoms will be activated when food containing wheat is eaten but it can also be from inhaling flour that contains wheat which is called baker's asthma.
Although it is not known the exact number of people who suffer from a wheat allergy it is believed from data that has been collected that is up around the 40% mark. That's a lot of the population that has a wheat allergy. In the baking industry it is believe that about 42% of all bakers develop baker's asthma.
Symptoms of a wheat allergy can develop instantly or a few hours after ingesting wheat. The most common symptoms are related to the skin - eczema, itchy skin, or even hives are commonly seen.
The second most common wheat allergy symptom is related to the gastrointestinal tract with any are all of the following symptoms - nausea, vomiting, abdominal cramping, or diarrhea.
A wheat allergy can also affect the respiratory tract causing asthma like symptoms. And it can also cause life threatening anaphylaxis in a few unlucky individuals. The problem is many of the symptoms of a wheat allergy are caused by cross contamination from other gluten cereals like rye, barley, and oats.
For some the diagnosis of a wheat allergy is very simple. You have the same reaction every time you eat a certain food and when you remove it from your diet you no longer suffer the symptoms. Pretty straight forward right? Not always. It can be difficult to diagnosis if it is a food that you eat regularly with other foods. In these cases diagnosis usually entails a lot more.
The first step to treating your wheat allergy is to avoid all foods that contain wheat. Now that said it can be harder to do then one might think because wheat is a staple food in our diets. A wheat restricted diet creates a very restricted diet which means they may be missing out on other important nutrients. If you have children that have a wheat allergy it would be a good idea to work with a dietician to make sure they are getting everything they need in their diet.
Sometimes children will outgrow a wheat allergy while other times they will live with it for the rest of their lives. Learning to cope can be a two part problem. First one must learn to avoid the foods that cause the symptoms and second one must learn to deal with the psychological part which our brains tend to crave most what we cannot have.
If your wheat allergy is mild you might be able to control it by reducing your wheat intake or using an over the counter medicine. And don't forget that natural supplements can bring your body back to a healthy state and it can help energize your immune system the underlying cause of all allergies.
Article Source: http://www.articlesbase.com/health-articles/what-can-i-do-about-my-wheat-allergy-152908.html
Wednesday, April 15, 2009
How You Can Eliminate Wheat Allergy Symptoms from Your Life
By Mike Herrington
Wheat allergy is the body's abnormal and adverse immunoglobulin antibody reactions to wheat and wheat-related particles and proteins that contain the likes of gluten, albumin, globulin and gliadin. Albumin and globulin are what cause majority of wheat allergy occurrences, while gluten and gliadin are in the same level, though less common.
In order to prevent wheat allergy, it is best for you to steer clear of foods that have wheat in their roster of ingredients. To be on the reactive and safe side, make sure to read food labels first all the time. Aside from food intake of wheat products, you can also get wheat allergy by being exposed to or inhaling products like flour, which can eventually lead to what is called baker's asthma.
It is not known how common or rare wheat allergy is. In fact, a lot of people will predictably be surprised to know that this type of allergy exists. It can, however, be a common culprit in other types of allergies, like occupational asthma, which afflicts around 30 per cent of individuals working in the baking sector.
Symptoms of wheat allergy
Allergic reactions to wheat happen shortly (a few minutes to a number of hours) after exposure or intake of wheat and wheat-related goods. Wheat allergy is most commonly manifested via the skin (such as in angioderma, urticaria and eczema), the respiratory system (via allergic rhinitis or asthma attacks), or the gastrointestinal system (such as in vomiting and nausea, oral allergic reactions and cramps in the abdomen). Other wheat components also help aggravate adverse allergic reactions to other particles.
To determine if you have wheat allergies, you dermatologist will perform the routinely skin testing on your forearm to see which particular products you are averse to. You will also be able to find out if you have wheat allergy by taking note of your family's medical history, because it can also be passed on. Laboratory tests will confirm if you, indeed, have wheat allergy.
To combat wheat allergies, you have to, of course, steer clear of foods that contain wheat and wheat-related products, like rye or barley. However, since wheat is usually found in majority of the foods we eat everyday, this can be quite a challenge. If your allergy to wheat is of gargantuan proportions, then you will have to undergo a very strict diet and lifestyle change.
The good news, though, is that wheat allergy can be treated. Over the counter drugs and alternative medications are readily available. Just consult your medical practitioner first.
Foods that contain the following will likely trigger wheat allergy: couscous, bread crumbs, semolina wheat, cracker meal, bran, vital gluten, whole wheat flour, wheat bran, wheat gluten, wheat malt, enriched flour, cereal extract and wheat germ. Food ingredients that may contain wheat allergens include starch, gelatinized starch, natural flavoring, soy sauce, hydrolyzed vegetable protein, and modified starch and food starch, so you might want to steer clear of these products, too.
Again, wheat allergy is something preventable and curable. The only thing you need to do is identify what makes your allergies tick and determine what medications and treatments are needed to address every problem.
Discover how you can naturally and safely free yourself from the annoying symptoms of allergies. Sign-up to get this FREE natural allergy remedy info-kit today. http://AllergyandAsthmaTreatment.com
Article Source: http://EzineArticles.com/?expert=Mike_Herrington
Wheat allergy is the body's abnormal and adverse immunoglobulin antibody reactions to wheat and wheat-related particles and proteins that contain the likes of gluten, albumin, globulin and gliadin. Albumin and globulin are what cause majority of wheat allergy occurrences, while gluten and gliadin are in the same level, though less common.
In order to prevent wheat allergy, it is best for you to steer clear of foods that have wheat in their roster of ingredients. To be on the reactive and safe side, make sure to read food labels first all the time. Aside from food intake of wheat products, you can also get wheat allergy by being exposed to or inhaling products like flour, which can eventually lead to what is called baker's asthma.
It is not known how common or rare wheat allergy is. In fact, a lot of people will predictably be surprised to know that this type of allergy exists. It can, however, be a common culprit in other types of allergies, like occupational asthma, which afflicts around 30 per cent of individuals working in the baking sector.
Symptoms of wheat allergy
Allergic reactions to wheat happen shortly (a few minutes to a number of hours) after exposure or intake of wheat and wheat-related goods. Wheat allergy is most commonly manifested via the skin (such as in angioderma, urticaria and eczema), the respiratory system (via allergic rhinitis or asthma attacks), or the gastrointestinal system (such as in vomiting and nausea, oral allergic reactions and cramps in the abdomen). Other wheat components also help aggravate adverse allergic reactions to other particles.
To determine if you have wheat allergies, you dermatologist will perform the routinely skin testing on your forearm to see which particular products you are averse to. You will also be able to find out if you have wheat allergy by taking note of your family's medical history, because it can also be passed on. Laboratory tests will confirm if you, indeed, have wheat allergy.
To combat wheat allergies, you have to, of course, steer clear of foods that contain wheat and wheat-related products, like rye or barley. However, since wheat is usually found in majority of the foods we eat everyday, this can be quite a challenge. If your allergy to wheat is of gargantuan proportions, then you will have to undergo a very strict diet and lifestyle change.
The good news, though, is that wheat allergy can be treated. Over the counter drugs and alternative medications are readily available. Just consult your medical practitioner first.
Foods that contain the following will likely trigger wheat allergy: couscous, bread crumbs, semolina wheat, cracker meal, bran, vital gluten, whole wheat flour, wheat bran, wheat gluten, wheat malt, enriched flour, cereal extract and wheat germ. Food ingredients that may contain wheat allergens include starch, gelatinized starch, natural flavoring, soy sauce, hydrolyzed vegetable protein, and modified starch and food starch, so you might want to steer clear of these products, too.
Again, wheat allergy is something preventable and curable. The only thing you need to do is identify what makes your allergies tick and determine what medications and treatments are needed to address every problem.
Discover how you can naturally and safely free yourself from the annoying symptoms of allergies. Sign-up to get this FREE natural allergy remedy info-kit today. http://AllergyandAsthmaTreatment.com
Article Source: http://EzineArticles.com/?expert=Mike_Herrington
Wheat Allergy Versus Wheat Intolerance
By Marilyn Franklin
Many food allergies are confused with a food intolerance. A wheat allergy typically is confused with a wheat intolerance and if you dig even further can be confused with a gluten allergy as well as celiac disease. How you manage your reactions or intolerance can be very different so it is very important to know the difference between a wheat allergy and a wheat intolerance.
Millions of people suffer from allergies caused by a variety of sources both internal and external. External allergies are usually caused by airborne allergens like pollen or dust or environment factors like chemicals. Food allergies are usually the culprit when it comes to the internal reactions. They can be caused by certain foods that we eat, like seafood, peanuts or eggs. Wheat allergies fall into this category and is known to cause many uncomfortable reactions for the person involved.
An allergy can be particularly hard to manage because wheat is found in so many different places. There are products that contain wheat like flour. There are ingredients like gluten that contain wheat and then there are the variety of foods like pasta and breads that contain wheat. We have broken it down this way because in order to manage your allergy you have to be aware of all the different ways you can come across "wheat".
How do You Differentiate Between a Wheat Allergy and a Wheat Intolerance
A wheat allergy and a wheat intolerance are two very different problems. True allergies involve the immune system whereas an intolerance does not cause a reaction from the immune system. A wheat allergy is an auto-immune response that can cause a variety of symptoms. The signs and symptoms of wheat allergy include:
* coughing
* vomiting
* asthma
* other breathing problems
Depending on the person it can cause anaphylaxis which can be fatal. True food allergies are rare and a wheat allergy is not an exception to that. A true allergic reaction to wheat is present in less that one half percent of the population.
Wheat intolerance is more typical and involves a person reacting to the gluten ingredient found in many wheat products. The gluten is a complex protein used so that the wheat will stick together and will rise when baked. Gluten can be found in other grains like rye and barley. It can also be found in oats that may be contaminated in the production process of the other grains. This intolerance continues to grow and can affect upwards of 14% of the population.
A wheat allergy produced sudden reactions while a wheat intolerance does not. The symptoms of wheat intolerance may seem less obvious and many people confuse it with something else or dismiss them as a normal part of life. The symptoms of a wheat intolerance include:
* eczema
* depression
* gastrointestinal upset
* low blood iron
One may dismiss a food intolerance as "That food just doesn't agree with me" but you should consider that there are serious health risks associated with both a wheat allergy and a wheat intolerance. These risks can be long term causing or contributing to conditions such as:
* diabetes
* anemia
* bowel cancer
Whether you have a wheat allergy or a wheat intolerance the best treatment is an elimination diet. There may be a specific wheat allergy diet that your allergist or nutritionist may recommend. These diets may be difficult to maintain but they are a must if you want to live as healthy as possible as well as avoid the serious health conditions that can be caused by this problem.
Marilyn Franklin writes for AllergyFiles.com where you can find information on all allergy types including food allergies like a sugar allergy
Article Source: http://EzineArticles.com/?expert=Marilyn_Franklin
Many food allergies are confused with a food intolerance. A wheat allergy typically is confused with a wheat intolerance and if you dig even further can be confused with a gluten allergy as well as celiac disease. How you manage your reactions or intolerance can be very different so it is very important to know the difference between a wheat allergy and a wheat intolerance.
Millions of people suffer from allergies caused by a variety of sources both internal and external. External allergies are usually caused by airborne allergens like pollen or dust or environment factors like chemicals. Food allergies are usually the culprit when it comes to the internal reactions. They can be caused by certain foods that we eat, like seafood, peanuts or eggs. Wheat allergies fall into this category and is known to cause many uncomfortable reactions for the person involved.
An allergy can be particularly hard to manage because wheat is found in so many different places. There are products that contain wheat like flour. There are ingredients like gluten that contain wheat and then there are the variety of foods like pasta and breads that contain wheat. We have broken it down this way because in order to manage your allergy you have to be aware of all the different ways you can come across "wheat".
How do You Differentiate Between a Wheat Allergy and a Wheat Intolerance
A wheat allergy and a wheat intolerance are two very different problems. True allergies involve the immune system whereas an intolerance does not cause a reaction from the immune system. A wheat allergy is an auto-immune response that can cause a variety of symptoms. The signs and symptoms of wheat allergy include:
* coughing
* vomiting
* asthma
* other breathing problems
Depending on the person it can cause anaphylaxis which can be fatal. True food allergies are rare and a wheat allergy is not an exception to that. A true allergic reaction to wheat is present in less that one half percent of the population.
Wheat intolerance is more typical and involves a person reacting to the gluten ingredient found in many wheat products. The gluten is a complex protein used so that the wheat will stick together and will rise when baked. Gluten can be found in other grains like rye and barley. It can also be found in oats that may be contaminated in the production process of the other grains. This intolerance continues to grow and can affect upwards of 14% of the population.
A wheat allergy produced sudden reactions while a wheat intolerance does not. The symptoms of wheat intolerance may seem less obvious and many people confuse it with something else or dismiss them as a normal part of life. The symptoms of a wheat intolerance include:
* eczema
* depression
* gastrointestinal upset
* low blood iron
One may dismiss a food intolerance as "That food just doesn't agree with me" but you should consider that there are serious health risks associated with both a wheat allergy and a wheat intolerance. These risks can be long term causing or contributing to conditions such as:
* diabetes
* anemia
* bowel cancer
Whether you have a wheat allergy or a wheat intolerance the best treatment is an elimination diet. There may be a specific wheat allergy diet that your allergist or nutritionist may recommend. These diets may be difficult to maintain but they are a must if you want to live as healthy as possible as well as avoid the serious health conditions that can be caused by this problem.
Marilyn Franklin writes for AllergyFiles.com where you can find information on all allergy types including food allergies like a sugar allergy
Article Source: http://EzineArticles.com/?expert=Marilyn_Franklin
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